Tomato Cobbler

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter (i used olive oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped (used italian seasoning)
• 1/8 teaspoon cayenne pepper
• 3 large tomatoes, in 1-inch chunks (about 1-3/4 lb)
• 1 teaspoon brown sugar
• kosher salt
• 2 cups cherry tomatoes, halved
• 3 tablespoons flour
• 1 summer squash, diced (this was my addition)
• 1 1/2 cups flour (used whole wheat)
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• kosher salt
• pepper, freshly ground
• 6 tablespoons unsalted butter, cold, thinly sliced
• 2/3 cup milk
• 1 teaspoon whole grain mustard
• 1 teaspoon fresh thyme, chopped (i skipped)

Recipe

• 1 preheat oven to 350.
• 2 make the filling: heat 2 t butter in large skillet over med high heat. add onion and cook till soft and slightly golden.
• 3 add garlic, thyme, cayenne, cook 1 minute
• 4 add chopped tomatoes, brown sugar, 1-1/2 tsp salt and squash. bring to a simmer and cook until the tomatoes just begin to soften, 4-5 minutes
• 5 remove from heat, gently stir in cherry tomatoes and flour. transfer to 2-qt baking dish and dot with remaining tb butter.
• 6 make the topping: whisk together flour, baking powder, sugar, 3/4 tsp salt and pepper.
• 7 add butter and blend until it resembles coarse meal.
• 8 add milk, mustard and thyme. mix gently with fork just until a sticky dough forms, be careful not to overwork dough.
• 9 drop balls of dough over filling and brush the dough with milk. place the cobbler on a baking sheet (i didn't bother) and bake until golden and bubbling, 50 mins to 1 hour. let rest 15 minutes before serving.